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I will be one of five Culinary Institute of America Graduates to receive the school’s Augie award on April 25. Created by the CIA in tribute to famed French chef Auguste Escoffier, the Augies recognize the achievement of chefs, entrepreneurs, and other food visionaries. Receiving the 2018 award along with me…

Want to be a guest on my tv show? We’re looking for home cooks – and wanna be cooks – to be on Season 8 of my public television show Sara’s Weeknight Meals. There are two possibilities for an appearance: If you have a recipe you’d like to share with our audience,…

Here’s a great stick-to-your-ribs meal that can also be modified to serve as a main dish for Passover. My current recipe in the Washington Post, Red Wine-Braaised Brisket with Aunt Rifka’s Flying Discs, is a favorite in my family. It is my husband’s aunt’s recipe for a delicious braised brisket with matzoh…

I felt honored to be included in Food & Wine’s article celebrating International Women’s Day in which they interviewed 21 women chefs. I’m always in awe of the work done by the inspiring female chefs of today, and I look forward to seeing what the female chefs of the future will…

For my latest Washington Post recipe I decided that sometimes it’s fun to swerve from the typical evening-meal lineup toward breakfast for dinner. This recipe touches all the bases. For starters, there are crisped potato pancakes, with your choice of grated root vegetables mixed in (bonus: beets will turn the pancakes…

Here’s the perfect 30 minute dish for a weeknight, with just 6 ingredients and, bonus! you can dress it up for St Patty’s day with a hefty sprinkling of green herbs. Here’s where you will find my Steamed Mussels in Spicy Coconut Broth.

The Tuscany trip that I will be going on is filled but my friend Paula has openings in several other trips later on in the year and although I won’t be on them, I know they will be fantastic anyway because she does such a great job. For more information go…